Rachael Ray's Chicken and Poblano soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 464.1
  • Total Fat: 10.2 g
  • Cholesterol: 131.5 mg
  • Sodium: 150.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 57.3 g

View full nutritional breakdown of Rachael Ray's Chicken and Poblano soup calories by ingredient
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Number of Servings: 4


    For the poached chicken:
    3 pieces bone-in, skin-on chicken breast
    2 ribs celery, quartered
    1 onion, peeled and halved
    2 carrots, peeled and quartered
    2 bay leaves
    1 lime, sliced

    For the soup:
    6 large poblano peppers
    1 large red bell pepper
    2 large (1 1/2 to 2 pounds) starchy potatoes, peeled and cubed
    2 tablespoons EVOO – Extra Virgin Olive Oil
    2 ears corn on the cob or 1 cup defrosted kernels
    1 Fresno or jalapeño pepper, finely chopped, optional for a spicy soup
    4 cloves garlic, finely chopped
    1/2 palmful ground coriander, about 1 1/2 teaspoons
    1/2 palmful ground cumin, about 1 1/2 teaspoons


**NOTE: If you want to skip poaching your own chicken, you can use about 2lbs of chicken breast that is already cooked (rotisserie or otherwise). However, you will need to use chicken stock/broth for your potatoes and thinning the soup. This will change the nutritional values because of the characteristics of the stock/broth you use. If you have the hour, I suggest poaching your own...much better in my mind!**

In large soup pot, cover chicken and poaching ingredients with about 2 1/2 to 3 quarts water. Bring to a boil then reduce heat to low. Simmer and poach 1 hour. Remove chicken breasts to a plate to cool. Peel and remove bones from chicken and slice the breast meat. Strain the poaching liquid and reserve.

Preheat broiler. Place poblano and red bell peppers on a baking sheet and char evenly to blacken skins all over – leave oven door slightly ajar to allow the steam to escape. Place peppers in a large bowl and cover with plastic wrap to steam peppers and loosen flesh from skin.

In a small pot, cover potatoes with water and bring to a boil. Salt water and cook potatoes until very soft. Drain and mash until very smooth with some of the reserved stock.

Peel and seed peppers. Dice red bell pepper and coarsely chop poblanos. Add to a food processor, purée with a little stock until smooth. Stir into potatoes until very smooth and well-combined.

In the poaching pot, heat EVOO. Add corn, garlic, fresno or jalepeño for extra heat, coriander and cumin, and stir a few minutes over medium-high heat. Add potatoes and thin soup to desired consistency with reserved poaching liquid. Add chicken and cook to warm the meat through.

Serve soup in bowls with wedges of lime to squeeze over top, hot sauce and tortillas alongside. (NOT included in nutritional calculations!)

Website says this makes 4 servings, so I left it as that. However, we got 6 good size servings out of it!

Number of Servings: 4

Recipe submitted by SparkPeople user ORANGECOWCAT.

TAGS:  Poultry | Soup | Poultry Soup |

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